Easy Gluten Free Pumpkin banana muffins oh My! They are super duper scrumptious and crazy healthy! I don't think that I have ever had a delicious muffin that is under 200 calories! Add this super breakfast food to your menu!
A moist and soft pumpkin muffin drizzled with a simple, but so sweet vanilla maple glaze. Not to mention, gluten free and easy to make!
Why does someone choose a gluten free diet?
So I am going to go all nursing on you right now, since that was my background for 18 years.
Gluten intolerance or celiac disease is an autoimmune disorder when your immune system responds abnormally to gluten (gluten is in all wheat, barley and rye). If you eat gluten your body will attack the villi within your intestines and not allow you to absorb the nutrients your body needs. In turn, you can become malnourished.
I am super grateful that I don't have celiac disease, but with all the products out there that are gluten free, individuals with celiac disease don't have to suffer anymore and enjoy a sweet treat as well!
Ingredients
- Gluten Free Flour: I use Bob's red Mill gluten free flour, but there are others out on the market as well.
- Pumpkin Puree: Not pumpkin pie filling
- Spices: Pumpkin pie spice and cinnamon
- Maple Syrup
- Baking powder: gluten free as well
- Bananas
Step by step instructions
The recipe for making gluten free pumpkin banana muffins is actually super easy!
- Prepare oven: Preheat oven to 350 degrees and spray muffin pans with non-stick spray.
- Prepare pumpkin mixture: in a large mixing bowl add the canned pumpkin puree, both sugars, smashed bananas, baking soda, pumpkin pie spice, cinnamon, and salt. Fold with a spatula until well combined. Add in the eggs and vanilla extract and blend until incorporated.
- Add in gluten free flour and butter: Add in the gluten free flour and GF baking soda to the pumpkin mixture. Next, pour in melted butter. With an electric mixer, blend all the ingredients until fully combined. Note: the batter will be thick.
- Put batter into prepared muffin tins: Scoop batter into prepared muffins tins until they are about half full.
- Bake muffins: Bake muffins for 25 minutes or until a tooth pick inserted into the center comes out clean. Let them cool for 10 minutes in pan and then transfer to a wire rack for complete cooling.
- Prepare vanilla maple glaze: Add all the ingredients into a bowl and whisk to combine. Drizzle over cooled muffins. Enjoy!
Tips and Tricks
- Use non-stick spray with flour on the muffin tins. This will allow for easy removal of muffins.
- Don't ever leave the muffins in the pan to cool completely, they will get soggy on the bottom. Put on wire rack for complete cooling.
- If your gluten free flour already has xanthan gum in it, don't add extra. Extra xanthan gum will make your muffins super gummy!
- Always use a measuring cup to scoop and level your flour. If you just dive your measuring right in the bag, you may pull out too much flour.
Substitutions and variations
- Add in some pecans or walnuts to enhance flavor
- Make into mini muffins or jumbo muffins
- Remove the banana to make just GF pumpkin muffins
- Add in some chocolate chips to satisfy a sweet tooth
FAQ's
Why yes, gluten free pumpkin muffins can be frozen. Once the muffins are cooled, wrap them tightly with plastic wrap and put in the freezer for up to 3 months. Be sure not to put the glaze on before freezing them.
To defrost them, let them to room temperature or in the fridge to thaw out. I prefer letting them get to room temperature first and then nuking them in the microwave. You still get that fresh taste.
Gluten free pumpkin banana muffins
Equipment
- Electric hand mixer
- mixing bowl
- Measuring cups and spoons
- Silicon Spatula
- Two standard muffins tins
Ingredients
Gluten free pumpkin muffins
- 1½ cups gluten-free all purpose flour Bob's red mill
- 1½ cups pumpkin puree not filling
- 1 teaspoon baking soda
- ¼ teaspoon baking powder gluten free
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- pinch of salt
- ½ tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- ⅓ cup unsalted butter melted
- 2 large bananas smashed
Vanilla maple glaze
- ¾ cup confectioner's sugar sifted
- 2 teaspoon vanilla extract
- 3 tablespoon pure maple syrup
- 2 teaspoon 2% milk
Instructions
Gluten free pumpkin muffins
- Preheat oven to 350°. Spray two standard muffin pans with non-stick spray.
- In a large mixing bowl, add in the pumpkin puree, both sugars, smashed bananas, baking soda, cinnamon, pumpkin pie spice and salt. Mix together on medium speed until well combined.
- Add in the eggs and vanilla extract and mix until well combined.
- Add in the gluten free flour and baking powder to the wet pumpkin mixture. Pour in the melted butter and mix on medium until completely incorporated. Batter will be thick.
- Put two tablespoon of batter into each muffin tin. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in pan and finish cooling on a wire rack.
Vanilla maple glaze
- In a small mixing bowl, add all the ingredients and stir until mixture is smooth. Drizzle over cooled muffins. Serve and Enjoy!
Nutrition
Breakfast foods
- Snickerdoodle muffins without cream of tartar
- Raspberry Banana Cruffins
- Guilt free baked cinnamon donuts
Fun fact of the day!
Bulgarians are known to be the biggest yogurt eaters in the world!
Leave a Reply